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Steam pasteurization of meat surfaces — by rapidly drying the meat surfaces, rapidly steam heating the surface, and rapidly chilling the heated surfaces (Eng)

Book ID: 117649358
Publisher: Elsevier Science
Year: 1998
Tongue: English
Weight: 139 KB
Volume: 9
Category: Article
ISSN: 0956-7135
DOI: 10.1016/s0956-7135(98)00075-9

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